Family traditions are precious. Making rosette cookies for New Year's Eve is one tradition I hold very dear.
What Is a Rosette Cookie and Where Does It Come From?
A rosette cookie is a very thin pastry-like cookie, deep-fried in oil or fat with the use of a cookie iron. They originate from the Scandinavian countries of Sweden and Norway. Traditionally, they are a Christmas treat.
Rosettes are very crisp and made out of the same batter you would use to bake pancakes.
My Family Tradition: Frying Rosettes at New Year's Eve
For as long as I can remember, my family has made rosette cookies for New Year's Eve. I never knew they were of Scandinavian origin until I did some research on the internet. I love these cookies because they're so crisp and light.
When my mom got too old to make them herself, she gave me her set of cookie irons and made me promise to carry on the tradition, which I still do every year.
What Is a Rosette Iron and How Do You Use It
A rosette iron is an essential tool to have when making these delicious cookies. You'll find them in different shapes, but take my advice: don't buy too many fancy ones, because in my own experience it's very difficult to get the cookie off of the iron. In most cases, it will break in pieces. I do have the butterfly one, but never use it for that reason.
The best are the circle and star-shaped irons. Also important to watch for is that the handle has a 90 degrees bend in it. Some of those iron sets have straight handles, and that means that you have to hold your hand above the hot fat or oil in the pan. I wouldn't recommend using those because when the fat or the oil spatters you could easily burn your hand.
What Kind of Frying Oil Is Best to Use?
The only thing I can say is that there is frying oil (liquid) and there is frying fat (solid). Each country has its frying oils, and frying fats and people have different taste. My advice is to use whatever fat or oil is common in your country and familiar to you to fry things in.
I use a special Dutch brand of frying fat (solid). I've never experienced with frying oil, and the reason is that when I'm done frying, I use that fat to feed the birds. Before it turns solid again I pour a lot of bird seed into the fat, and when it's solid again I put the whole thing outside on a table, and the birds will eat the seed and the fat.
|Prep time||Cook time||Ready in||Yields|
About 30 cookies
Read More From Delishably
- 1 cup all-purpose flour
- 1 or 2 egg(s)
- 1 cup milk
- 1/8 tsp salt
- 1 tsp sugar, optional
- 1 tsp vanilla, optional
- 1 frying pan
- frying fat or frying oil, enough to fill 2/3 of the pan
- 1 big batter bowl
- powdered sugar
- Heat the fat or oil to about 385 degrees (F). You can either use a thermometer or check it by throwing in a tiny piece of bread (when it starts bubbling right away, it's hot enough).
- While the fat is heating, take a big batter bowl and put in the flour, the eggs, the salt and start beating slowly, while adding the milk gradually until you get a smooth mass, like pancake batter. Not too thin, not too thick. Add flour or milk if needed to get the right substance.
- When the fat or oil is hot enough dip your iron in the batter (not too deep) and put it in the hot oil until it colors light brown.
- Take out the iron and use a fork to make the cookie fall down in a bowl.
Heating up Your Rosette Irons
You put the rosette iron into the hot fat or oil and let it sit there for a few minutes. Take the iron out and dip it into the batter. Make sure you don't dip it too deep, leave a trim or you won't be able to get your cookie off when it's done.
The first cookie might come off a bit difficult, but the next cookies should come off easier. Then repeat the dipping and frying until you have enough cookies.
Let the Cookies Drip
When your cookie colors nicely light brown, take it out and use a fork to let the cookie fall off the iron onto a paper towel layered plate. Let them cool off and sprinkle them with powdered sugar. Or, if you want sugar coated cookies, you sprinkle them immediately with granulated sugar.
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© 2011 Titia Geertman